Research
Cold Plasma Food Processing
Cold plasma is being applied to various food products to chemically modify them. Research has been conducted focusing on nutritional improvement, aroma modulation, reduction of off-flavors, and increasing the concentration of bioactive compounds, antioxidant capacity, and nutrient bioavailability.
Ultrasound Food Processing
Ultrasound has been applied as a pre-treatment prior to drying processes, to improve cloud stability in juices, and to enhance the antioxidant capacity and bioavailability of phenolic compounds and vitamins.
Bioactive Extraction using Ultrasound
Ultrasound has been applied to improve the extraction of bioactive compounds from food and other materials.
